The best way to KILL the duck is by hitting it in the head with adequate lead using #2 Steel shot. Personally, I like to call them in close and shoot up through the feet!
As for prep, I normally breast mine out for use in most dishes and save the thighs/legs for appetizers (use for similar to hot wings).
Here is by far my favorite recipe, which my wife is making for me tonight using a couple of last years Canada goose breasts.
Duck with bourbon cream sauce
4 servings
4 duck breasts (skin intact or removed)
salt and freshly ground pepper
1 Tbl olive oil
2 Tbl butter
3 cloves garlic, minced
1/4 cup red onion
1 Tbl brown sugar
1/2 cup chicken broth
1/4 cup bourbon
1/3 cup heavy whipping cream
Liberally season duck breasts with salt and pepper. Heat oil and butter in a large skillet over medium-high heat. Add breasts, skin side down and cook until seared to medium brown. Flip breasts over and cook other side for 2 minutes more. Remove breasts and transfer to a plate lined with paper towels. Add garlic, onion and brown sugar to the pan. Stir to blend and cook while stirring for 3-4 min. Stir in chicken broth and reduce liquid by one-half. Add bourbon carefully and cook for 2 minutes more. Add cream and cook until sauce is thickened. Return breasts to the pan and warm but do not cook past medium rare. Slice diagonally into 1/4" slices and spoon sauce over.